Beautiful Asian inspired, healthy green salad tossed in a simple ginger vinaigrette. Edamame and forbidden rice make it a great side dish or light main course.
Recipe adapted from Chef Bill Forster’s cooking class.
Serving suggestions: Serves 3 to 4 as a light main dish or 6 as a side.
Make it gluten free: Use tamari instead of regular soy sauce.
Make it nut free: Use either olive oil or vegetable oil rather than the peanut oil.
Storage suggestions: Stored in the refrigerator, this salad will last for one to two days.
I erroneously called the rice I used wild rice. It’s actually forbidden rice, but I think wild rice would be lovely as well.
Recipe from Cookie and Kate: https://cookieandkate.com/watercress-wild-rice-salad/